Here’s a mug cake for instant festive holiday vibes. The smell of this thing baking is equal to a tray of holiday cookies IMO. That deep dark molasses and ginger is a combo.
Top it up with whatever suits your mood. I prefer nut butters if it’s breakfast and ice cream if dessert. Boom!
Let me know if you give this easy thing a try!
Single-serving Gingerbread Cake
Servings: 1 cake
Calories: 150kcal
Equipment
- 1/2 cup ramekin or similar
Ingredients
- 1 tsp oil (5 g)
- 2 tbsp nut milk (30 g)
- 2 tsp sugar (8 g)
- 1 tsp molasses (7 g)
- dash of vanilla extract
- 2 tbsp flour (15 g) gf if desired
- 1/4 tsp baking powder
- pinch of salt, cinnamon, ginger, cloves, nutmeg
Instructions
- Preheat oven to 350F and grease your ramekin.
- In a small bowl, add oil, milk, molasses, sugar, vanilla and stir until combined.
- In a separate bowl whisk together flour, baking powder, salt, spices.
- Add dry into wet and whisk until combined (don't overmix it). Should resemble pancake batter. If too thick, add 1 tsp water or milk. If too wet, add a pinch more flour.
- Pour into dish, bake 20 min, top with whatever and enjoy!
Nutrition
Serving: 1 cake | Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 148mg | Potassium: 119mg | Fiber: 1g | Sugar: 13g | Calcium: 111mg | Iron: 1mg